Pumpkin cinnamon roll with butter caramel sauce

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A bit crowded! ๐Ÿ˜Š

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ย right size and number! ๐Ÿ˜Š

Another choice! ๐Ÿ˜‹๐Ÿ˜‹

 

 

Dough
6 tablespoons (60 grams) unsalted butter, to be divided
1/2 cup (120 ml) whole milk, warmed (but not over 116 degrees)
2 1/4 teaspoons active dry yeast (from 1 .25-ounce or 7 gram envelope yeast)
3 1/2 cups (400 grams) all-purpose flour, plus extra for rolling out (due to i don’t hv enough high protein flour, i used 200g high protein, ant 100g all purpose n 100g super fine flour, & the result turn out Great!!๐Ÿ˜€).
1/4 cup (packed) (30 grams) light or dark brown sugar
1/4 cup (30 grams) granulated sugar
1 teaspoon (6 grams) table salt
1/2 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
2/3 cups (160 grams) pumpkin puree,ย homemade
1 large egg
Oil for coating rising bowl

Filling
3/4 cup (packed, 145 grams) light or dark brown sugar
1/4 cup (50 grams) granulated sugar
1/8 teaspoon table salt
3 teaspoons (5 grams) ground cinnamon

Note : due to i don’t hv brown sugar, i used all granulated sugar.

Butter caramel saurce:

4 tbs water, 1 cup granulated sugar, 1/2 whipped cream and 75g salted butter

Method:

Use Kenwood BM260 program 8 to make basic dough.

Assemble buns: Scoop dough onto a very well floured surface and flour the top of it well. With a rolling pin, roll the dough to an approximately 16ร—11-inch rectangle. Brush soften butter over dough. Stir together remaining filling ingredients and sprinkle mixture evenly over dough. Starting on a longer side, roll the dough into a tight spiral. Itโ€™s going to make a mess because the dough is crazy soft and some stuff spills off the ends; donโ€™t sweat it. It will all be delicious in the end.

Hereโ€™s how to cut cinnamon rolls without squishing their pretty spirals: With a sharp serrated knife, using absolutely no pressure whatsoever (only the weight of the blade should land on the dough) gently saw your log with a back-forth motion into approximately 1-inch sections. When a soft dough like this is rolled, it tends to grow longer, which means that youโ€™ll have the option to either make more buns (i made approximately 30 pcs.) Medium to smaller size.

Divide buns between two prepared n grease pan . Cover each pan with plastic wrap and let rise for another 45 minutes.

15 minutes before youโ€™re ready to bake them, heat the oven to 160-170 degree C. Bake about 20 min.

 

 

 

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